Cinnamon Graham Crackers

Cinnamon Graham Crackers Recipe

By Batch Cooking Club

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 15 minutes


2 cups whole wheat pastry flour

1 tsp ground cinnamon

1 tsp baking soda

½ tsp salt

½ cup brown sugar, tightly packed

7 Tbsp butter softened

3 Tbsp almond milk

4 Tbsp maple syrup

1 tsp pure vanilla extract

2 Tbsp cinnamon sugar (1 ½ Tbsp cane sugar + ½ Tbsp cinnamon)


1Preheat the oven to 350°F.

2In a food processor, mix together the flour, cinnamon, baking soda, salt and brown sugar.

3Pulse in the butter until a coarse meal forms.

4Add the almond milk, maple syrup, and vanilla to the processor and blend until a dough forms.

5Divide the dough into two balls.

6On a floured surface or a piece of parchment paper, roll out each ball of dough until very thin. Slide each onto a baking sheet lined with parchment paper.

7Score each sheet of dough into twelve 2 ¼-inch by 4 ¾-inch rectangles. Sprinkle it with cinnamon sugar. Using a fork, prick each rectangle several times.

8Bake for 15 minutes until firm. Immediately cut along the pre-scored lines with a knife, or pizza wheel. Allow to cool.

9Nut Allergy? Use soy or rice milk instead of almond milk.

10Gluten Allergy? Use gluten-free flour.

11Spoiler Alert: Cinnamon Graham Crackers will stay fresh in an air-tight container for up to 3 weeks. They can also be frozen for up to 3 months.

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